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Have you heard that lecithin can help you shake off weight? Many companies will tell you that it’s a fact, but you need to learn the truth about lecithin to be able to make an informed decision for yourself.
Phospholipid
One very basic reality about lecithin is that it is a phospholipid. This element is, in fact, one of the many fond in all living organisms, including humans. More than that, lecithin is actually a complex mixture of
phospholipids, triglycerides, glycolipids, sterols, and small quantities of fatty acids, carbohydrates, and sphingolipids. The primary phospholipid components of lecithin include phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), and phosphatic acid (PA).
Lecithin is indeed present in the cells of all living organisms, so one would assume that it must be considered an important nutrient. It’s what advertisements would lead us to believe, but medical studies prove otherwise. The truth about lecithin is that the substance is obtained from external sources like food, and not developed within the body. Lecithin normally comes from food and is synthesized by the body. Therefore, it is not a true essential nutrient, although it does appear to have many beneficial effects.
As a phospholipid, lecithin is a main component in cell membranes. Lipids make cell membranes semi-permeable, meaning that some substances can enter the cell, while some are kept out. With choline as a major component, lecithin facilitates the movement of fats in and out of cells, as well as nutrients, ions and wastes.
In addition to providing protection around the cells, another fact about lecithin is that it is able to encompass the framework of the cell itself. Along with protein and carbohydrates, lecithin helps cells retain their shapes, and keeps cell structures strong.
Functions and Benefits of Lecithin
Lecithin was discovered by Maurice Gobley, a French scientist in 1846. Had he never made this crucial discovery, modern food producers could be using harmful or even toxic emulsifiers in their food preparations. One important truth about lecithin is that it contributes essential emulsifying properties that the food industry has put to good use. Lecithin keeps butter and margarine in a usable solid state, and provides a tasty coating for chocolates and other foods. Lecithin can be used to enhance both the physical and nutritional properties of your everyday recipes.
Simply adding one or two tablespoons of lecithin will provide an emulsifying surface of fat over your soups and chili, gravies, giving them a more uniform and appealing look. Lecithin prevents that nasty layer of fat from floating atop your culinary creation, and allows you take the credit for being such a magnificent cook.
In addition to its role as a food additive, lecithin has other vital use. Weight loss and diet enthusiasts commonly consume lecithin granules and powders as a natural boost to their weight loss regimens. Numerous studies have also revealed this very important truth about lecithin: that it can positively affect people with high levels of blood cholesterol. Lecithin is widely used to help people who are prone to strokes and heart attacks. Further, studies have shown that lecithin is a primary component of the brain’s myelin sheath, and supplements of lecithin can help to prevent degenerative diseases such as Alzheimer’s and Parkinson’s Disease.
Knowing the truth is always more vital than believing the hype, particularly when it comes to your body. The truth about lecithin is that is has many important qualities that can help in a variety of ways to boost your good health.
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